Skillet Cookie, Two Ways

You know me and chocolate peanut butter treats…we go together like, well, chocolate and peanut butter. So, I wanted to make this skillet cookie from Gimme Some Oven. I ended up making it for a friend’s birthday when we also had a playdate. I left it with her since, you know, it was for her birthday, but I did get to taste it and it was great. Then I made a version without the cocoa powder and it was still good, but less soft and more of a crunchier/shortbread texture. Still good, and less rich tasting. Then I made the chocolate version again, but again to share with friends…one of these days I will make it for us when I can take a picture of a slice…but not today.

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Either way you make this, it is easy and fast.

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You can swap in different mix-ins and change the amounts too. That part doesn’t matter as much and allows you to be creative. Have fun with your favorite flavor combinations!

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Directions for Skillet Cookie, Two Ways

Slightly adapted from Gimme Some Oven

  • 1/2 cup (1 stick) butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 egg, room temperature
  • 1 Tablespoon vanilla extract
  • 1 cup all-purpose flour (plus 1/3 cup if not doing cocoa powder)
  • 1/3 cup unsweetened Dutch process cocoa powder (omit if not doing the chocolate version)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup peanut butter chips
  • 1 cup semisweet chocolate chips
  • 1/2 cup chopped Reeses cups (optional)

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Tips-y Tuesdays: How to Make a Skillet Cookie Tower

I am sharing a recipe today, but the main focus is on the idea. Because really, you can do this with any skillet cookie recipe. You could even do it with bars. As long as you have cookie/biscuit cutters in a few sizes, you are good to go.

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Baked Egg Omelette

Today is a bit of a sad day for me. It was hard saying goodbye to my job in Maryland, but it was also the normal “end of school year” stuff, so I could kind of dismiss it. It’s hitting me a bit this school year that my final study sessions with my students are my last hours of work. It looks like I might be working just Monday of next week, and then that’s it. Done. Getting into full-time mom mode, which is what I want, but I will also miss my students. Some of them I’ve gotten to know over 2+ years, and I’ve even worked with siblings which is fun. I wish them the best and hope they know how much I liked working with them!

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Braised Potatoes and Onions

The final post for Starch Week. I won’t lie. Originally this was supposed to be Grains Week because I thought I had three posts of grains. Apparently I had been counting potatoes as a grain. Hmm. Oh well. So, small changes later and we have starches! Yay! Besides, I think starches get a bad rap. They might have some bad stuff in them, but hey, some people get mad at fruit for having sugar. *sigh* So, you know, I don’t care that potatoes have some problems, too. No food is perfect, but we should enjoy food and take the nutrients we can. Potatoes pair so well with chicken, and that’s how we had these. This recipe is a little more involved than roasted potatoes, but still mostly hands off. If you are in the mood for potatoes that are super soft, almost like mashed potatoes, then you will love these. It works best with golden potatoes, not the waxy purple or red potatoes. But, this recipe still softens them some. It makes purple-potato-haters like my husband bigger fans.

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Browned Butter Chocolate Chip Cookie Skillet

Here is another easy dessert recipe for home, or for sharing. We had some friends over for takeout, but I felt the need to supplement with a homemade dessert. Hence, my first cookie in a skillet! They are super popular, and I see why: you don’t have to dirty a bunch of pans, and it’s fun watching it come together. You could use most chocolate chip cookie recipes with a few minor tweaks and still get a good result. Below you will find my version.

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If you want regular chocolate chip cookies, this recipe is still my go-to.

Directions for Browned Butter Chocolate Chip Cookie Skillet

  • 1 stick butter
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 Tablespoon vanilla
  • 1 egg, room temperature
  • 1.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt, plus more for sprinkling on top
  • 1/3 cup white chocolate (or regular chocolate)
  • 1 cup chocolate chunks

Preheat the oven to 350 degrees. In a cast iron skillet, brown 1 stick of butter (heat it until it melts and begins to brown) over medium heat.

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Using an inverted colander helped with splatters from the butter.

Using an inverted colander helped with splatters from the butter.

 

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Then, stir in the granulated sugar and brown sugar.

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Remove from the heat, then stir in the vanilla. Allow it to rest for 3 minutes, then whisk or stir again for about 15-20 seconds.

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Repeat the process of resting and whisking 2 more times. Whisk in the egg quickly.

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In a small bowl, whisk together the flour, baking soda, and salt. Add to the skillet, stirring to combine.

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Stir in the chocolate(s), then spread evenly in the pan.

The chocolate might melt a bit.

The chocolate might melt a bit.

Sprinkle some more kosher salt on top

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before baking for 15-20 minutes (slightly underbaked is best because it will continue cooking a bit as it cools).

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Directions for Browned Butter Chocolate Chip Cookie Skillet (without pictures)

  • 1 stick butter
  • 1/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 Tablespoon vanilla
  • 1 egg, room temperature
  • 1.5 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt, plus more for sprinkling on top
  • 1/3 cup white chocolate (or regular chocolate)
  • 1 cup chocolate chunks

Preheat the oven to 350 degrees. In a cast iron skillet, brown 1 stick of butter (heat it until it melts and begins to brown) over medium heat. Then, stir in the granulated sugar and brown sugar. Remove from the heat, then stir in the vanilla. Allow it to rest for 3 minutes, then whisk or stir again for about 15-20 seconds. Repeat the process of resting and whisking 2 more times. Whisk in the egg quickly. In a small bowl, whisk together the flour, baking soda, and salt. Add to the skillet, stirring to combine. Stir in the chocolate(s), then spread evenly in the pan. Sprinkle some more kosher salt on top before baking for 15-20 minutes (slightly underbaked is best because it will continue cooking a bit as it cools).

Skillet Pizza

The finale of Italian Week…You might think, really? Another pizza recipe? Doesn’t everyone have a go-to one already? Haven’t you already made pizza? Well, I saw this one on a blog I follow, Life’s Ambrosia, and it peaked my curiosity. I actually wasn’t sure we had a cast iron skillet because I thought mine was ruined. The one I found and used was apparently mine, and somehow it improved itself with disuse. So, after making pizza a couple times in it and then keeping it around for other random tasks, it has found its purpose in the kitchen. It also is now properly seasoned, which makes it much easier to use. Yay! So, this is a perfect excuse to pull out your cast iron skillet. If you don’t have one, they are about $20-30 and are great for browning things, such as the mushrooms on this pizza. Now that I have one (again) I hope to make some desserts with it, too.

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